RIDGE GOURD PRAWN CURRY
300 gm ridge gourd 500 gm medium prawns 2 tbsp oil 2 medium onions 6 garlic cloves 1 inch piece ginger 1 medium dried red chilli 1½ tsp cumin seeds 1 tsp coriander seeds 1 tsp mustard seeds 1 big dried red chilli 1 large onion, finely chopped 4 garlic cloves, finely chopped 1 tsp turmeric powder 2 tsp red chilli powder 1 large tomato, finely chopped 1 tsp coriander powder 1½ tsp garam masala powder 3 tsp fresh coriander leaves, chopped Salt to taste 1 cup water
1. Peel ridge gourd and cut into medium-sized roundels. Peel, de-vein and wash prawns thoroughly. 2. Heat 1 tbsp oil in a non-stick pan on medium heat. Add prawns and cook. Turn them after 3 minutes and cook for another 3 minutes. Set aside in a bowl. 3. Grind onions, garlic, ginger, dried red chilli, 1 tsp cumin seeds and coriander seeds with 3 tbsp of water into a fine paste. Transfer into another bowl and set aside. 4. Heat 1 tbsp oil in the same pan. Add ½ tsp cumin seeds, mustard seeds and dried red chilli. Let the seeds splutter. Add chopped onion and garlic. Sauté for 2 minutes. 5. Add the ground paste, turmeric powder, red chilli powder and salt. Sauté for 5 minutes. 6. Add tomato, cumin and coriander powders and sauté for 3 minutes. Add ridge gourd and ½ tsp garam masala powder. Mix well. Cover and cook on medium heat for 5 minutes. 7. Add prawns, 1 cup water, 2 tbsp coriander leaves, 1 tsp garam masala and mix. Cover and cook for 5 minutes on low heat. 8. Transfer into a serving dish and garnish with the remaining coriander leaves and serve.